I love muffins for breakfast! They come in so many flavors that choosing which one to bake is the most challenging part! A few of my very favorite tried, and true recipes are these donut muffins, these lemon poppyseed muffins, or these amazing Denver omelet breakfast muffins!
Blueberry Cheesecake Streusel Muffins
It is spring break for us. One thing I forget with my boys being home is how much they eat. I have been trying to make something fun for breakfast each morning that they have been home. So I made these fantastic muffins yesterday. My strawberry cheesecake streusel muffins inspired them and I decided to change things up and use some blueberries instead! They were the talk of breakfast! Everyone LOVED them and could not stop talking about them! Let me break these muffins down for you. You start with a soft and moist bakery-style muffin. Followed by a cinnamon streusel center and topped with more cinnamon streusel. The muffin is bursting with fresh blueberries. But let’s not forget about my favorite part. The cheesecake center. Pure heaven. A muffin doesn’t get any better than this! You are going to love them!
Ingredients in Blueberry Cheesecake Streusel Muffins
These ingredients are three parts: the muffin, the cheesecake filling, and the streusel. The batter for each of them is almost as delicious as the muffins themselves, so don’t eat it all before you can bake them! Check out the recipe card at the bottom of the post for exact measurements.
Muffin
Flour: I used all purpose flour to make these muffins. Granulated Sugar: This will sweeten up the muffins just a tiny bit. Baking Powder: In order to get your muffins to rise and be soft, you need to use baking powder. Salt: The salt will enhance all of the flavors in the muffins. Egg: I like to use large eggs whenever I am cooking or baking. Canola Oil: The canola oil will make the muffins nice and moist. Milk: I use whole milk in this recipe! Vanilla Extract: Add in a tiny bit of vanilla flavor with some extract. Blueberries: I like to use fresh blueberries but you can use frozen blueberries as long as they have been thawed beforehand!
Cream Cheese Filling
Cream Cheese: This is the base of the filling that is tangy and creamy. Granulated Sugar: I like to add in some sugar to balance out the cream cheese. Egg: Beat your egg up and measure out two tablsepoons of the egg for the filling mixture. Vanilla Extract: You can never go wrong by adding in a dash of vanilla!
Cinnamon Streusel
Flour: All purpose flour works great in these muffins! Brown Sugar: This adds a delicous and sweet depth to the muffins. Cinnamon: You must have cinnamn whenever making streusel! Butter: This will keep it moist and help everything bind together.
How to Make Blueberry Cheesecake Streusel Muffins
These muffins are quick and easy, but that doesn’t mean that they can’t taste absolutely delicious! Try these out, and you will never wonder what to make for breakfast again!
For the Muffins
For the Cheesecake Layer:
For the Topping
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